A comforting and flavorful soup with a zesty lemon twist, perfect for any season.
Heat the chicken broth in a medium saucepan over medium heat until it starts to simmer.
Using low-sodium broth allows you to control the saltiness of the soup.
Add the rice, diced carrot, and chopped onion to the saucepan. Cook until the vegetables are tender and the rice is cooked through.
Stir occasionally to prevent the rice from sticking to the bottom of the pan.
Stir in the diced red bell pepper, minced garlic, and shredded chicken. Cook for a few more minutes until heated through.
Adding the bell pepper later retains its vibrant color and slight crunch.
In a small bowl, mix the cornstarch with a few tablespoons of the evaporated milk until smooth. Gradually stir this mixture into the soup.
Mixing the cornstarch with milk prevents lumps from forming in the soup.
Stir in the remaining evaporated milk and bring the soup to a gentle boil. Remove from heat.
Avoid boiling the soup for too long after adding the milk to prevent curdling.
Add the freshly squeezed lemon juice and chopped basil to the soup. Stir well and serve hot.
Adding the lemon juice at the end preserves its fresh and zesty flavor.
